Banana Muffins with Greek Yogurt for When You Need a Cozy Morning Boost

There’s something quietly comforting about pulling a tray of warm banana muffins out of the oven, especially when the air still feels a little crisp and sleepy. These banana muffins with Greek yogurt have a texture that’s almost impossibly soft, thanks to the creamy yogurt folding into the batter. I usually don’t have time to sit down with breakfast, but these muffins make me pause—just a moment—to appreciate the simple pleasure of something homemade and tender.

Last Sunday, I started baking these muffins while the house was still quiet except for the faint hum of the morning news somewhere in the background. I didn’t measure the time exactly, but somewhere between the second and third muffin, I realized the kitchen smelled like a little warm hug. The bananas were perfectly ripe, their sweetness mellowing into the batter alongside the vanilla, and the slight tang from the Greek yogurt added a subtle depth that I hadn’t expected. I got a bit distracted by a text and accidentally left the oven door open a crack for a minute, but honestly, it didn’t mess up the muffins at all—they still came out tender, moist, and utterly comforting.

Why You’ll Love It:

• The Greek yogurt gives these muffins a moistness and protein boost that feels a bit more nourishing than your average sweet treat.
• They come together quickly, making them a perfect choice for mornings when you want homemade without a long fuss.
• Because they’re not overly sweet, you can enjoy them without feeling like you’re diving headfirst into dessert territory.
• It’s simple—and that’s kind of the point. No complicated ingredients or steps, just straightforward, cozy muffins.

If you’re ever worried about baking muffins at home, don’t be. This recipe doesn’t demand fancy tools or perfect timing. Just a mixing bowl, a muffin tin, and a little patience while they bake. Serve with a cup of coffee or tea, or even a dollop of nut butter for a bit of extra comfort.

Banana Muffins with Greek Yogurt

Print Recipe

Moist and flavorful banana muffins made with Greek yogurt for extra tenderness and protein. Perfect for breakfast or a healthy snack.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 12 muffins

Ingredients

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1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
3 ripe bananas, mashed
1/2 cup plain Greek yogurt
1/2 cup granulated sugar
1/4 cup brown sugar, packed
1 large egg
1/4 cup unsalted butter, melted and cooled
1 teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease it lightly.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, combine the mashed bananas, Greek yogurt, granulated sugar, brown sugar, egg, melted butter, and vanilla extract. Mix until smooth and well combined.
Add the dry ingredients to the wet ingredients and gently fold together until just combined. Do not overmix; the batter should be slightly lumpy.
Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely.

Kitchen Notes: I usually use a standard muffin tin without liners, lightly greased, and it works just fine. These muffins pair beautifully with a smear of butter or a drizzle of honey if you want a touch of extra sweetness. If you’re feeling adventurous, I’ve sometimes tossed in a handful of chopped walnuts or a sprinkle of cinnamon, though I haven’t tested those variations extensively. Also, if you’re short on time, these muffins freeze well—just pop them in the toaster or microwave for a quick breakfast on the go.

FAQ:

Can I use flavored yogurt instead of plain Greek yogurt? You can, but it might change the flavor and sweetness; plain keeps it versatile and balanced.

How ripe should the bananas be? I tend to wait until the bananas are very spotted and soft—somewhere between mostly brown and totally mushy—but if you’re in a pinch, just ripe works too.

What’s the best way to store these muffins? Room temperature in an airtight container is great for a couple of days, but they do well refrigerated or frozen if you want to keep them longer.

Try these banana muffins with Greek yogurt next time you crave something cozy but not fussy. Once they’re out of the oven, all that’s left is to enjoy them—one bite at a time.